Re: madamada's kitchen

I have to admit I would have pinched a corner of that sour dough as it cooled I can almost smell its deliciousness all the way from here.

I too am pleased that you disnt have another mment of madness and delete this thread, I might nt comment much but I do quietly sit in the corner of yur lovely kitchen often just watching and taking in the magical aromas

Re: madamada's kitchen

Grandmadamada wrote:

You know I was going to deletee this kitchen corner thinking it was useless?????but as when sowing one must have the patience to wait without doubting, going on watering if needed and then when you forget what you have sown, you'll be surprised by something which will give fruits

thanks all (old friends) for sitting in my kitchen

and lmbathome do you want to start your own sourdough? it's something which makes you think you'll never be alone in your kitchen .... I started with a bunch of non treated vine grapes, a tbsp of honey, and some flour, a little water to make a sort of batter, letting it sit in the warmest corner of my kitchen covered with a napkin until it starts bubbling

enough for the first steps, ask more if you like (it's not time of grapes, so you could start with anythink sweet that will ferment) there are experts on the forum who can much better than me give you advice ......... i give you courage and curiosity

Mmmmmm sounds so comforting! I too am so glad that you didn't delete this topic. You give inspiration too! I am such a beginner that I'm not even sure what to ask. lol! But does all bread have to have a fermented starter? What would be the best type of bread to begin with?You have piqued my curiosity... Thanks for your kindly advice.

Re: madamada's kitchen

Ashen

lmbathome if you never baked homemade bread be ready to bake stone heavy loaves to keep your doors open or to throw to someone making you nervous ..... as far as starting "your" bread do not be too thoughtful, any yeast (baker's fresh one, or dried in satchels) could be the first step. Then choose a good flour and just start kneading ..... while experimenting you'll learn by your mistakes and success and it'll be your bread you are learning to make. I'm sure you will be soon asking or teaching someone else what you have discovered

bread experts are you ready to help thank you for playing for a little moment the role of absolute beginner .......... me being steady at that stage everything I do, it's such an easy way of living

Re: madamada's kitchen

600 gr stonemilled Griffoni tuscan flour/0-flour/manitoba-flour 300 gr water unknown amount (maybe 250 gr) of sourough made with the help (????) of my 2 years old nipotina before putting her to bed with all sort of friulian songs, and let it rise through the night

Re: madamada's kitchen

when the dough is perfectly risen, and the timing for a pizza says you'll do it, relatives come suddenly and you are not able to go and get the topping for it at a sunday market, the next chance is to look for mozzarella in a gelateria selling cheese and dairy products but everone is there to buy gelato and you should queue to pay for a mozzarella I cannot see on the shelves ........... I topped it simply with dried oregano and thyme while rollpinning it, then short before putting it into the oven with a veil of tomato and grated parmigiano

Re: madamada's kitchen

Become a member of jamieoliver.com for free and access loads of lovely stuff around the site.
You'll get Jamie's latest recipes and food tips direct to your inbox, take advantage of exclusive promotions and offers, ask
Jamie and his team questions in the forums and enjoy your weekly newsletter too.

By submitting this form you consent to receiving news and updates from businesses in the Jamie Oliver Group of companies and the Jamie Oliver Food Foundation. You also agree to our terms and conditions found here.

I am not a robot.

We'd love to get to know you a bit better so we only send you

news and recipes that you want to read. If you've got two

minutes to spare, it would be great if you could answer a quick questionnaire.